Ingredients:

  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 0.5 tsp vanilla extract

Instructions:

  1. Set the oven to 350°F (175°C) and grease a 9x5 inch loaf pan, lining it with parchment paper.
  2. Whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
  3. In a larger bowl, beat the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until the mixture is smooth.
  4. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Note: stop as soon as the flour disappears to keep the loaf tender
  5. In a separate bowl, beat the softened cream cheese and sugar until velvety and lump free.
  6. Mix in the egg and vanilla extract until the cream cheese filling is glossy and cohesive.
  7. Pour one third of the pumpkin batter into the bottom of the prepared loaf pan.
  8. Spread half of the cream cheese filling over the pumpkin layer.
  9. Repeat with another third of pumpkin batter and the remaining cream cheese filling, then top with the final third of pumpkin batter.
  10. Use a knife to create a figure eight pattern through the layers to create a swirl effect.
  11. Combine streusel ingredients (flour, brown sugar, cubed butter, cinnamon) and sprinkle evenly over the top.
  12. Bake for 55 minutes until a toothpick inserted into the center comes out clean.